FoodBanter.com - View Single Post - Applesauce

in article , George Shirley at
wrote on 12/11/03 8:31 am:

> Ellen Wickberg wrote:
>
>> in article , Joy Hardie at
>> wrote on 12/11/03 5:16 am:
>>
>>
>>> Ellen,
>>> Let me understand you. You teach an applesauce workshop and
>>> groups are making applesauce and just using apples and ascorbic acid,
>>> lemon juice or Fruit Fresh and they have an option of sugar or not and
>>> decide not....correct? Wow. I am impressed. Are they adding any
>>> other spices or flavorings such as cinnamon or cranberries?
>>>
>>> I just have bushells and bushels of apples and my husband is going to
>>> kill me if I just let them rot. I can't freeze them because we just
>>> don't have the space. I am really cooking challeneged or I wouldn't
>>> bother the group. I have processed 2 bins of the apples into sauce of
>>> various types and tried unsuccessfully to can pie filling. The kids
>>> say they are not fans of apple butter, so I was just thinking I better
>>> make more sauce. Since every recipe in all the books I have calls for
>>> sugar, I never dreamed of not putting it in. I am amazed at your test
>>> panels and interested to hear a little more or any more tips you can
>>> offer. I really do need all the help I can get
>>> Joy
>>>
>>>>> Can you use Splenda when you can applesauce?
>>>>> Joy
>>>>>
>>>>> ps. Nobody answered my question about if it is better to can or
>>>>> freeze apple pie filling. Any ideas?
>>>>
>>>> Yes, but you might want to taste and see if you need any sweetener. Of
>>>> the
>>>> 9 applesauce workshops that I did this year, only one group of people
>>>> decided that they wanted to sweeten the sauce. You can always add it in at
>>>> the end. Ellen
>>>
>> When canning fruit ( as opposed to jams and jellies) it is the processing (
>> clean jars, proper processing times in a
>> BWB with water under, over and around ) as the recipes tell you. The sugar
>> in BWB fruit canning is there for taste and firmness of the fruit, not to
>> prevent spoilage. So, y ou don't need sugar for ssafety of the sauce and
>> the texture chaanges are not very important, I think, in applesauce.
>> Yes, about additions, we have used cranberries, apricots, berries of all
>> sorts , in the sauce. Even with cranberries we didn't usually feel that
>> sugar was needed.
>> We also do our sauce preparation very rapidly. cut off the blossom end bit,
>> quarter the apples and take out any bad parts but do not peel or core or
>> take off the stem Cook with a little water to keep from burning. When soft
>> we put them t hrough a food mill , pour the sauce into the jars and can in
>> BWB. That is all. If adding cranberries or other things, they go in with
>> the raw apples. Ellen
>>
> That's exactly what I do with pears to make pear sauce. No letting it
> cook down or anything. Comes out just great and, if anyone desires, they
> can add sugar at the table. The pears are naturally sweet so no one adds
> sugar. Easiest stuff in the world to make.
>
> George
>

we do too when we make pear sauce. And when we can pears , most of the
people choose either ultra light or light syrup. Ellen